We first learned about this delicious recipe from our friends at the Minneapolis College of Art and Design last semester, while working together on our first experiential design toolkit. We’ve wanted to make it ever since!
Wojapi (pronounced “wo-jah-pee”) is a traditional Indigenous berry jam made with wild berries, often enjoyed as a sweet and tangy topping or a flavorful addition to meals. This simple yet flavorful jam brings the taste of traditional recipes to your kitchen and is a great way to preserve seasonal berries. Here’s how to make your own wojapi jam from scratch!
Ingredients:
- 4 cups of wild berries (such as chokecherries, blueberries, or Saskatoon berries)
- 1 cup of water
- 1 cup of sugar (adjust to taste)
- 1 tablespoon of lemon juice
- 2 tablespoons of cornstarch (for thickening)
- Optional: 1/2 teaspoon of vanilla extract or a pinch of ground cinnamon for extra flavor
Instructions:
- Prepare the Berries: Rinse the berries thoroughly under cold water. If using chokecherries, remove the pits and stems. For other berries, ensure they are cleaned and ready for cooking.
- Cook the Berries: In a large saucepan, combine the berries and water. Bring to a simmer over medium heat, stirring occasionally. Cook until the berries break down and become soft, about 10-15 minutes.
- Mash and Strain: Use a potato masher or fork to mash the berries to your desired consistency. For a smoother texture, strain the mixture through a fine mesh sieve or cheesecloth to remove any seeds or skins.
- Add Sugar and Lemon Juice: Return the strained berry mixture to the saucepan. Stir in the sugar and lemon juice. Heat the mixture over medium heat, stirring frequently until the sugar is fully dissolved.
- Thicken the Jam: In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Gradually add the slurry to the simmering berry mixture while stirring. Continue to cook for another 5-10 minutes, or until the jam reaches your desired thickness.
- Flavor Enhancements (Optional): If desired, stir in vanilla extract or a pinch of ground cinnamon for extra flavor.
- Jar and Cool: Pour the hot wojapi jam into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids and let cool to room temperature. For longer shelf life, process the jars in a water bath canner for 5-10 minutes.
- Store: Store the cooled jars in a cool, dark place. The jam can be kept for up to a year if properly sealed and stored.
Enjoying Wojapi Jam:
Wojapi jam is versatile and can be used in a variety of ways. Spread it on toast, drizzle over pancakes, or use it as a topping for yogurt or ice cream. Its unique, tangy-sweet flavor adds a touch of tradition and sweetness to your meals.
Shopping List:
- Wild berries (chokecherries, blueberries, or Saskatoon berries)
- Water
- Sugar
- Lemon juice
- Cornstarch
- Optional: Vanilla extract, ground cinnamon
About our summer programming
Youth, Arts and Media Team summer activities are supported with funding and support from a number of partners and collaborators, including: Innovation, Science and Economic Development Canada, the Minneapolis College of Art and Design, Arctic Buying Company Kivalliq, the University of Minnesota Duluth, Manitoba Agriculture and the Sustainable Canadian Agricultural Partnership. We also acknowledge support from the OpenAI Researcher Access Program, Agri-Food and Agriculture Canada and the Government of Canada’s Youth Employment Skills Program. Thank you for believing in us and supporting the Youth, Arts and Media Team.
